As I said, I'd rather dry roast a leg. But here's a lamb recipe that would be ideal paired with your new pot. Don't let the list of ingredients deter you; they're all commonly available, and there's surprisingly little prep time:
Lamb Balls with Carrot Sauce
1/2 tsp cardamom seeds
2 tsp cumin seeds
1 1/2 lbs ground lamb
2 onions, chopped
2" stick cinnamon
4 tomatoes, cut in wedges
2 roasted red peppers, sliced
2 cups lamb or veggie stock
1 tbls butter
1 lb carrots, sliced
3 tbls raisins
4 garlic cloves, minced
1 tbls white vinegar
Pinch saffron threads
2 tbls honey
Salt to taste
Oil for frying
Dry roast the cardamom and cumin seeds in a wide pot over high heat to release their oils. Add a little oil, then the onions, and saute until soft.
In a bowl combine the lamb and onion misture. Form into meatballs and sear in oil until browned on all sides. Set aside.
Drain most of the oil from the pan. Add the tomatoes, bell peppers, cinnamon and stock. Bring to a boil, reduce heat, and let simmer, uncovered, until reduced well and tomatoes have dissolved, 1 1/2-2 giyrs,
In a large skillet combine the butter, carrots, raisins and garlic and saute about 5 minutes. Add the vinegar and saffron and let simmer another five minutes. Add the carrot mixture and honey to the stew pot. Return lamb balls. Simmer ten minutes. Season with salt and serve.
This next one, adapted from Dorinda Hafner's A Taste of Africa, specifically uses a pot like yours, rather than a tagine.
Morrocan Tagine of Lamb with Pumpkin, Veggies & Fruit
2 lb stewing lamb, roughly chopped*
4 garlic cloves, chopped fine
2 small onion, coarsely chopped
Salt
1 tsp cayenne
4 tble vegetable oil
1 tbls turmeric
8-10 large tomatoes, peeled & diced
1-2 hot red chilies (optional)
1 tbls raisins
1 lb pumpkin, pealed and coarsely chopped
2 lb grean beans, halved
Juice of half lemon
Preheat oven to 350
Combine the meat, garlic, onions, slat, peper, oil, turmeric, tomatoes and chilies in a deep, heavy pot. Mix well. Cover and bake about 45 minutes. Add the raisins and cook another 15 minutes. Stir in the pumpkin, beans and lemon juice, cover again, and cook an additional 1 to 1 1/2 hours untio meat is tender and cooked through. Serve hot with couscous or saffron rice.
*What she means here is to cut the meat into rough pieces, bigger than a dice, but not in large cubes. I'd say, roughly, 3/4-1 inch pieces. Don't worry that they aren't all the same; this is a rustic dish.